14 Delicious Navy Bean Recipe Ideas for Every Meal

Navy beans are small white powerhouses that transform into incredible comfort food dishes. These versatile legumes work perfectly in everything from hearty soups to surprising desserts.

Whether you’re planning a summer barbecue or need a cozy winter meal, these navy bean recipes deliver amazing flavors and satisfying nutrition for your whole family.

01. Smoky BBQ Baked Beans

Sweet and smoky baked beans perfect for summer cookouts and family gatherings. These crowd-pleasing beans disappear fast at every barbecue.

Ingredients: 2 cups dried navy beans, 1 large onion (diced), ½ cup brown sugar, ¼ cup molasses, 3 tablespoons ketchup, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, 6 strips bacon (chopped), salt and pepper to taste.

How To Make Smoky BBQ Baked Beans

1. Soak navy beans overnight in cold water, then drain and rinse thoroughly. Place beans in a large pot with fresh water covering by 2 inches and bring to a boil. Reduce heat and simmer for 45 minutes until beans are just tender but not mushy.

2. Cook chopped bacon in a large oven-safe pot until crispy, about 6 minutes. Remove bacon but leave the rendered fat in the pot. Sauté diced onion in the bacon fat until softened and golden, about 5 minutes.

3. Add drained beans, cooked bacon, brown sugar, molasses, ketchup, vinegar, Worcestershire sauce, and smoked paprika to the pot. Stir gently and add enough water to barely cover the beans.

4. Cover and bake at 325°F for 2 hours, stirring every 30 minutes and adding water if needed. Remove lid for the last 30 minutes to allow the top to caramelize and develop a beautiful golden crust.

02. Hearty Sausage and Kale Bean Soup

Rich and satisfying soup loaded with Italian sausage, fresh kale, and tender white beans. This one-pot wonder warms you up on cold days.

Ingredients: 1 pound Italian sausage, 1 large onion (chopped), 3 garlic cloves (minced), 6 cups chicken broth, 2 cans navy beans (drained), 4 cups fresh kale (chopped), 1 can diced tomatoes, 1 teaspoon dried oregano, salt and pepper to taste.

How To Make Hearty Sausage and Kale Bean Soup

1. Brown Italian sausage in a large pot over medium-high heat, breaking it into bite-sized pieces with a wooden spoon. Cook until no pink remains, about 8 minutes, then transfer sausage to a plate.

2. Add chopped onion to the same pot with the sausage drippings and cook until softened and translucent, about 4 minutes. Stir in minced garlic and oregano, cooking for another minute until fragrant.

3. Pour in chicken broth and diced tomatoes, scraping up any browned bits from the bottom of the pot. Add the cooked sausage back to the pot along with drained navy beans.

4. Bring soup to a boil, then reduce heat and simmer for 15 minutes to let flavors meld together. Stir in chopped kale during the last 5 minutes of cooking until wilted and tender. Season with salt and pepper before serving hot.

03. Quick Turkey and White Bean Chili

Fast and flavorful chili ready in thirty minutes using lean ground turkey. This lighter version delivers all the comfort without the heaviness.

Ingredients: 1 pound ground turkey, 1 large onion (diced), 2 bell peppers (chopped), 3 garlic cloves (minced), 2 cans navy beans, 2 cups chicken broth, 1 can diced green chiles, 2 teaspoons cumin, 1 teaspoon chili powder, ½ cup sour cream.

How To Make Quick Turkey and White Bean Chili

1. Heat a large pot over medium-high heat and cook ground turkey, breaking it apart with a spoon until browned and cooked through, about 6 minutes. The turkey should be completely white with no pink remaining.

2. Add diced onion and chopped bell peppers to the pot with the turkey. Cook for 5 minutes until vegetables start to soften, then stir in minced garlic, cumin, and chili powder for 1 minute.

3. Pour in chicken broth, navy beans with their liquid, and diced green chiles. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.

4. Taste and adjust seasoning with salt and pepper as needed. Serve hot topped with a dollop of sour cream and your favorite chili toppings like shredded cheese or chopped cilantro.

04. Traditional Boston Baked Beans

Classic New England baked beans with molasses and salt pork for authentic flavor. This old-fashioned recipe brings back memories of home cooking.

Ingredients: 2 cups dried navy beans, ¼ pound salt pork (diced), 1 large onion (chopped), ⅓ cup molasses, ¼ cup brown sugar, 2 tablespoons yellow mustard, 1 tablespoon tomato paste, 1 teaspoon salt, ½ teaspoon black pepper.

How To Make Traditional Boston Baked Beans

1. Soak navy beans in cold water overnight, then drain and rinse. Place beans in a large pot with fresh water covering by 3 inches and bring to a boil. Simmer for 1 hour until beans are tender but still hold their shape.

2. Preheat oven to 300°F and place diced salt pork in the bottom of a bean pot or heavy Dutch oven. Layer the chopped onion over the salt pork, then add the partially cooked beans on top.

3. Whisk together molasses, brown sugar, yellow mustard, tomato paste, salt, and pepper in a bowl. Pour this mixture over the beans and add enough hot water to just cover everything.

4. Cover tightly and bake for 6 hours, checking every hour and adding hot water as needed to keep beans barely covered. Remove the lid for the last hour to allow the top to brown and develop a beautiful caramelized crust.

05. Country Ham and Bean Soup

Soul-warming soup with smoky ham hock and tender navy beans in savory broth. Perfect comfort food that fills your kitchen with amazing aromas.

Ingredients: 2 cups dried navy beans, 1 large ham hock, 1 large onion (diced), 2 carrots (chopped), 2 celery stalks (chopped), 3 garlic cloves (minced), 2 bay leaves, 1 teaspoon dried thyme, 8 cups water, salt and pepper to taste.

How To Make Country Ham and Bean Soup

1. Rinse navy beans and place them in a large pot with the ham hock and 8 cups of water. Bring to a boil, then reduce heat to low and simmer covered for 1 hour until beans start to soften.

2. Add diced onion, chopped carrots, chopped celery, minced garlic, bay leaves, and dried thyme to the pot. Continue simmering for another 45 minutes until vegetables are tender and beans are creamy.

3. Remove the ham hock from the pot and let it cool slightly. Pull off any meat from the bone, chop it into bite-sized pieces, and return the meat to the soup. Discard the bone and any fatty pieces.

4. For a thicker soup, mash about half the beans against the side of the pot with a wooden spoon. Remove bay leaves and season with salt and pepper to taste before serving hot with crusty cornbread.

06. Southwest Three-Bean Salad

Colorful bean salad with southwestern spices and fresh vegetables. This make-ahead dish tastes even better after chilling overnight in the refrigerator.

Ingredients: 1 can navy beans (drained), 1 can black beans (drained), 1 can kidney beans (drained), 1 red bell pepper (diced), ½ red onion (minced), ¼ cup olive oil, 3 tablespoons lime juice, 1 teaspoon cumin, ½ cup fresh cilantro (chopped).

How To Make Southwest Three-Bean Salad

1. Rinse and drain all three types of beans thoroughly in a colander, then transfer them to a large mixing bowl. Add diced red bell pepper and minced red onion to the beans.

2. Whisk together olive oil, fresh lime juice, cumin, salt, and pepper in a small bowl until well combined. This bright dressing will bring all the flavors together beautifully.

3. Pour the dressing over the bean mixture and toss everything together gently but thoroughly. Add chopped fresh cilantro and mix again to distribute the herbs evenly throughout the salad.

4. Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld together. This salad actually improves with time and stays fresh for up to 3 days in the refrigerator.

07. Authentic Italian Pasta e Fagioli

Traditional Italian pasta and bean soup that tastes like it came from a Roman trattoria. This rustic dish combines simple ingredients into pure comfort.

Ingredients: 1 cup dried navy beans, 8 oz ditalini pasta, ¼ cup olive oil, 1 large onion (chopped), 2 carrots (diced), 2 celery stalks (diced), 4 garlic cloves (minced), 1 can crushed tomatoes, 6 cups vegetable broth, 2 sprigs fresh rosemary, Parmesan cheese for serving.

How To Make Authentic Italian Pasta e Fagioli

1. Soak navy beans overnight, then drain and cook in fresh water for 1 hour until tender. Reserve 1 cup of cooking liquid, then drain the beans and set aside.

2. Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and diced celery, cooking for 8 minutes until vegetables are softened and lightly golden.

3. Stir in minced garlic and cook for 1 minute until fragrant. Add crushed tomatoes, cooked beans, vegetable broth, reserved bean cooking liquid, and fresh rosemary sprigs to the pot.

4. Bring soup to a boil, then add ditalini pasta and cook according to package directions until al dente. Remove rosemary sprigs before serving.

5. Ladle into bowls and top generously with freshly grated Parmesan cheese. Drizzle with extra olive oil and serve with crusty Italian bread for an authentic experience that transports you straight to Italy.

08. Creamy Navy Bean Dessert Pie

Surprisingly delicious dessert pie with navy beans creating an incredibly smooth and creamy filling. Nobody will guess the secret ingredient in this sweet treat.

Ingredients: 2 cups cooked navy beans, 3 large eggs, ¾ cup brown sugar, ½ cup evaporated milk, 3 tablespoons butter (melted), 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1 pre-made pie crust.

How To Make Creamy Navy Bean Dessert Pie

1. Preheat oven to 425°F and place the pie crust in a 9-inch pie pan. Crimp the edges decoratively and prick the bottom with a fork to prevent bubbling during baking.

2. Puree cooked navy beans in a food processor until completely smooth and creamy, about 2 minutes. You want no lumps remaining for the silkiest possible texture in your finished pie.

3. Beat eggs in a large bowl, then whisk in the bean puree, brown sugar, evaporated milk, melted butter, vanilla extract, cinnamon, and nutmeg until well combined and smooth.

4. Pour the filling into the prepared pie crust and bake for 15 minutes at 425°F. Reduce temperature to 350°F and continue baking for 35-40 minutes until center is set and a knife inserted comes out clean.

09. One-Pot White Chicken Chili with Rice

Complete meal cooked in one pot with chicken, beans, rice, and vegetables. This satisfying chili makes weeknight dinners easy and cleanup minimal.

Ingredients: 1 pound boneless chicken thighs (cubed), 1 cup long-grain white rice, 2 cans navy beans, 1 onion (diced), 1 bell pepper (chopped), 2 cups chicken broth, 1 can diced green chiles, 1 teaspoon cumin, 1 cup shredded cheese.

How To Make One-Pot White Chicken Chili with Rice

1. Season cubed chicken thighs with salt and pepper, then brown them in a large pot over medium-high heat for 6 minutes until golden on all sides. Remove chicken and set aside.

2. Add diced onion and chopped bell pepper to the same pot, cooking in the chicken drippings for 4 minutes until softened. Stir in cumin and cook for another minute until fragrant.

3. Return chicken to the pot along with rice, navy beans with their liquid, chicken broth, and diced green chiles. Bring everything to a boil, then reduce heat to low.

4. Cover and simmer for 20 minutes until rice is tender and has absorbed most of the liquid. Stir in shredded cheese during the last 2 minutes until melted and creamy throughout.

10. Southern Navy Beans with Bacon and Greens

Versatile Southern-style beans with smoky bacon and fresh collard greens. Serve as a hearty side dish or make it thicker for a complete meal.

Ingredients: 2 cups dried navy beans, 6 strips thick-cut bacon (chopped), 1 large onion (diced), 4 garlic cloves (minced), 4 cups collard greens (chopped), 4 cups chicken broth, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, hot sauce to taste.

How To Make Southern Navy Beans with Bacon and Greens

1. Soak navy beans overnight, then drain and rinse. Cook beans in fresh water for 45 minutes until tender but still holding their shape, then drain and set aside.

2. Cook chopped bacon in a large pot over medium heat until crispy, about 8 minutes. Remove bacon but leave the rendered fat in the pot for incredible flavor.

3. Sauté diced onion in the bacon fat until golden and softened, about 5 minutes. Add minced garlic and smoked paprika, cooking for 1 minute until fragrant.

4. Add cooked beans, chicken broth, and apple cider vinegar to the pot. Simmer for 20 minutes, then stir in chopped collard greens and cooked bacon.

5. Continue cooking for 10 minutes until greens are tender. For a thicker consistency, mash some beans against the pot sides. Season with hot sauce and serve over cornbread or rice.

11. French Cassoulet with Mixed Meats

Elegant French casserole with navy beans, pancetta, pork shoulder, and sausage. This festive dish transforms simple ingredients into a royal feast.

Ingredients: 2 cups dried navy beans, 4 oz pancetta (diced), 1 pound pork shoulder (cubed), 4 Italian sausages (sliced), 1 large onion (chopped), 4 garlic cloves (minced), 1 can diced tomatoes, 3 cups chicken stock, 2 bay leaves, 1 cup breadcrumbs.

How To Make French Cassoulet with Mixed Meats

1. Soak navy beans overnight, then simmer in fresh water for 1 hour until just tender. Drain and reserve 1 cup of the cooking liquid for later use in the casserole.

2. Brown diced pancetta in a large Dutch oven over medium heat until crispy. Remove pancetta, then brown cubed pork shoulder and sliced sausages in the rendered fat until golden on all sides.

3. Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, diced tomatoes, chicken stock, bay leaves, cooked beans, and reserved bean liquid.

4. Bring to a simmer, then cover and bake at 325°F for 1 hour. Remove lid, sprinkle breadcrumbs on top, and bake uncovered for 30 minutes until golden and bubbling.

5. Let rest for 10 minutes before serving to allow the flavors to settle. This rich casserole pairs beautifully with a simple green salad and crusty French bread for an authentic bistro experience.

12. Pantry-Friendly Bean and Pasta Soup

Warming soup made from pantry staples like canned beans and frozen vegetables. This budget-friendly recipe proves delicious meals don’t require expensive ingredients.

Ingredients: 2 cans navy beans, 1 cup small pasta (like ditalini), 1 can diced tomatoes, 1 onion (diced), 2 cups frozen mixed vegetables, 6 cups vegetable broth, 2 teaspoons Italian seasoning, 3 garlic cloves (minced), Parmesan cheese for serving.

How To Make Pantry-Friendly Bean and Pasta Soup

1. Heat a large pot over medium heat and sauté diced onion until softened and translucent, about 5 minutes. Add minced garlic and Italian seasoning, cooking for 1 minute until fragrant.

2. Pour in vegetable broth, diced tomatoes with their juice, and navy beans with their liquid. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.

3. Add frozen mixed vegetables and small pasta to the pot. Continue cooking for 12-15 minutes until pasta is tender and vegetables are heated through completely.

4. Taste and season with salt and pepper as needed. Ladle into bowls and top with freshly grated Parmesan cheese for extra richness and flavor in every spoonful.

13. Creamy Navy Bean French Onion Dip

Healthier version of classic French onion dip using pureed navy beans for creaminess. Perfect party appetizer that’s both delicious and nutritious.

Ingredients: 2 cans navy beans (drained), 1 packet French onion soup mix, ¾ cup Greek yogurt, ¼ cup mayonnaise, 2 tablespoons lemon juice, 2 green onions (chopped), salt and pepper to taste, vegetables and chips for serving.

How To Make Creamy Navy Bean French Onion Dip

1. Rinse and drain navy beans thoroughly, then puree them in a food processor until completely smooth and creamy, about 2 minutes. Scrape down sides as needed for even processing.

2. Add Greek yogurt, mayonnaise, French onion soup mix, and fresh lemon juice to the processor. Pulse until all ingredients are well combined and the mixture is smooth and creamy.

3. Transfer dip to a serving bowl and stir in chopped green onions. Taste and adjust seasoning with salt and pepper as needed for the perfect flavor balance.

4. Refrigerate for at least 1 hour before serving to allow flavors to meld together. Serve with fresh vegetables, pita chips, or baguette slices for a crowd-pleasing appetizer everyone will love.

14. Hearty Andalusian White Bean Gazpacho

Refreshing cold soup with navy beans and fresh summer vegetables. This unique gazpacho is more filling than traditional versions while staying light and cool.

Ingredients: 1 can navy beans (drained), 2 large tomatoes (chopped), 1 cucumber (peeled and chopped), 1 bell pepper (chopped), ¼ cup red onion (minced), 3 garlic cloves (minced), ¼ cup olive oil, 2 tablespoons sherry vinegar, 2 cups cold water.

How To Make Hearty Andalusian White Bean Gazpacho

1. Combine chopped tomatoes, cucumber, bell pepper, minced red onion, and minced garlic in a large bowl. Let vegetables sit for 15 minutes to release their natural juices and develop deeper flavors.

2. Add drained navy beans to the vegetable mixture along with olive oil, sherry vinegar, and cold water. Stir everything together gently but thoroughly to combine all ingredients.

3. Working in batches, puree the mixture in a blender until smooth, or leave it slightly chunky if you prefer more texture. Pour through a fine mesh strainer for the silkiest consistency.

4. Refrigerate for at least 2 hours until well chilled. Taste and adjust seasoning with salt, pepper, or additional vinegar before serving in chilled bowls with a drizzle of olive oil on top.

Final Thoughts

These navy bean recipes prove that simple ingredients can create extraordinary meals for every occasion. From comforting soups to surprising desserts, navy beans offer endless possibilities.

Start with your favorite recipe and experiment with different flavors and techniques to make each dish your own delicious creation.